From Michael Tusk's kitchen · Quince, San Francisco
stove · tomato sauce
★ STARRED KITCHENSalsa Rossa
From an award-winning kitchen
Ratio
RED WINE VIN 30OLIVE OIL 60
Ingredients
- TOMATO480 g
- RED PEPPER150 g
- GARLIC10 g
- RED WINE VIN30 ml
- OLIVE OIL60 ml
- CHILE2 g
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.
Originally published as Salsa Rossa.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Quince / Cotogna Italian red sauce (published as “Salsa Rossa”). Full citation lives in Provenance.